Recipe - Christmas Pudding

2 cup Pillsbury's Best All Purpose
Flour*, sifted
1/3 cup Sugar
1 One fourth teaspoon Soda
1 teaspoon Salt
1 teaspoon French's Cinnamon
One fourth teaspoon French's Ginger
One fourth teaspoon French's Nutmeg
One fourth teaspoon French's Cloves
1 cup Suet; ground or grated
1 cup Buttermilk or sour milk
1 cup Raisins
1/3 cup Molasses
Butterscotch; Nutmeg or Hard
Sauce

STEAM for 2 to 2 One half hours. Sift together the flour, sugar, soda, salt,
cinnamon, ginger, nutmeg and cloves. Stir in suet, buttermilk or sour milk,
raisins, and molasses. Mix until dry ingredients are moistened. Turn into
wellgreased 2quart mold or casserole. Cover with tight cover or aluminum
foil. Place on rack in large steamer or kettle. Add boiling water to height
of 2 inches in steamer, cover. Steam 2 to 2 One half hours or until pudding
springs back when touched lightly in center.** Serve hot, cut into slices
with Butterscotch, Nutmeg, or Hard Sauce. *For use with Pillsbury's Best
SelfRising Flour, omit soda and salt. **If desired, Christmas Pudding may
be baked in a 300 degree oven. Place a pan of water in oven. Cover pudding
and bake 1 One half to 1 Three fourths hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream One half cup butter. Add gradually 2 cups sifted
confectioners' sugar, creaming until light and fluffy. Blend in 1/8
teaspoon salt, 1 tablespoon boiling water, 1 teaspoon French's Vanilla and
2 teaspoons French's Rum or Brandy Flavoring, if desired. Chill until
serving time.

Nutmeg Sauce: Cream One fourth cup butter. Gradually add One half cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 One half tablespoons flour and 1
teaspoon French's Vanilla. Gradually add 1 One fourth cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in One fourth teaspoon French's Nutmeg.

NOTES : Developed by Ann Pillsbury.

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997